Char the corn over medium-high heat in a medium sauté pan or on the grill, turning every 2–3 minutes until lightly charred on all sides, about 10 minutes total. Remove from the pan or grill and set aside to cool slightly.

In the medium sauté pan, cook bacon over low to medium heat, turning until crispy, about 5–7 minutes per side. Transfer to a paper towel-lined plate to drain.

Add softened cream cheese to a medium mixing bowl.

Once the corn is cool enough to handle, slice the kernels off the cob and add them to the bowl with the cream cheese.

Chop jalapeños, red onion, and bacon into a small dice. For extra heat, leave the jalapeño seeds; for a milder flavor, remove the seeds before chopping.

Add the chopped jalapeños, red onions, and bacon to the bowl.

Season with salt and pepper, then mix until well combined.

Serve cold, or to serve warm, microwave for 1–2 minutes before serving.

Preheat a large skillet over medium-high heat with no oil.

Once hot, add the shishito peppers and char, turning every 2–3 minutes, until blistered on all sides, about 8 minutes total.

Remove the peppers from the pan and let them cool.

Once cooled, trim off the stems, then finely dice the peppers and add them to a small bowl.

Mince the shallot and add it to the bowl with the shishito peppers.

Add the lemon zest and juice.

Stir in the red pepper flakes, salt, pepper, and olive oil until well combined. Set aside.

Pat the steaks dry with a paper towel to remove excess moisture, then let them come to room temperature for about 20 minutes.

Preheat grill to 400°F.

Season both sides of the steaks generously with salt and pepper.

Grill steaks until the temperature reaches 130–140°F for medium-rare using a meat thermometer.

Plating Instructions

Place a steak on each plate.

Top with the shishito pepper gremolata.

Spoon the jalapeño popper corn salad on the side.

Enjoy.